[たゆう, tayuu] (n) (1) (See 能太夫) high-ranking Noh actor; (2) head of a school of noh performance; (3) high ranking courtesan (esp. in Yoshiwara) (Edo-period); (4) (See 浄瑠璃, 万歳・まんざい) joruri narrator; manzai narrator; (5) (See 女形) female role actor in kabuki; (6) (See 御師) low ranking priest in a Shinto shrine; (7) (太夫 only) lord steward (formerly the fifth court rank) #6515
[だいぶ;たいふ, daibu ; taifu] (n) high steward; grand master #9375
[しつじ, shitsuji] (n, adj-no) (1) steward; butler; (2) court official; (3) deacon (Anglican, Lutheran, etc.) #10009
[べっとう, bettou] (n) (1) groom; footman; stableman; equerry; (2) steward; intendant; (3) (arch) head of an institution, edp. religious; head of one institution serving also as the head of another #17486
[じとう, jitou] (n) (1) lord of a manor; (2) estate steward #18756
[ごったに, gottani] (n) various foods cooked together; hodgepodge; hotchpotch; mulligan stew
[chanko] (n) traditional sumo stew
[ちゃんこなべ, chankonabe] (n) weight-gaining stew for sumo
[どてやき, doteyaki] (n) beef sinew stewed in miso and mirin
[eaga-ru] (n) air girl; stewardess
[eahosutesu] (n) air hostess; stewardess
[suchuwa-desu] (n) stewardess; (female) flight attendant; (P)
[succhi-] (n) (abbr) (See スチュワーデス) stewardess; (female) flight attendant
[tanshichu-] (n) stewed tongue
[chige] (n) Korean stew (kor
[bi-fushichu-; bi-fu . shichu-] (n) beef stew
[fejoa-da ; fejoada] (n) feijoada (Portuguese stew of beans with beef, pork, etc.)
[retoruto] (n) (1) { food } retort; sealed plastic pouch typically containing ready-made sauce or stew; boil-in-the-bag; (2) { chem } retort (dut
[やみじる, yamijiru] (n) (See 闇鍋) stew prepared from ingredients contributed by members of a party, and eaten in the dark for fun
[やみなべ, yaminabe] (n) (See 闇汁) stew prepared from ingredients contributed by members of a party, and eaten in the dark for fun
[いもにかい, imonikai] (n) outdoor party where guests cook various types of vegetables (esp. in Tohoku); stewed potato party
[ぼたんなべ, botannabe] (n) boar's meat stew
[なつつばき;ナツツバキ, natsutsubaki ; natsutsubaki] (n) (uk) Japanese stewartia (Stewartia pseudocamellia)
[けいし;けし;いえづかさ, keishi ; keshi ; iedukasa] (n) (1) steward in charge of the affairs of nobles of the third rank and higher (from the middle of the Heian period); (2) (See 政所・3) administrative position (Kamakura and Muromachi periods)
[かじゅう, kajuu] (n) steward; butler; attendant
[かむ, kamu] (n) (1) family affairs; family business; (2) steward in charge of the affairs of a samurai family (middle ages)
[かれい, karei] (n) steward; butler
[かくに, kakuni] (n) stew made with cubed (possibly rectangular) pieces of meat or fish
[けんちん;けんちゃん;けんちぇん, kenchin ; kenchan ; kenchien] (n) (1) fried finely minced daikon, great burdock, carrot and shiitake mushrooms wrapped with crumbled tofu in dried beancurd and deep-fried; (2) (abbr) (See 巻繊汁) Japanese tofu and vegetable chowder; (3) (arch) (orig. meaning) black soybean sprouts fried in sesame seed oil wrapped in dried beancurd and stewed
[かんとうだき;かんとだき;かんとに(関東煮), kantoudaki ; kantodaki ; kantoni ( kantouni )] (n) (かんとだき is ksb and かんとに is Nagoyaben) (See 御田) oden (various ingredients, such as egg, daikon, or konnyaku stewed in soy-flavored dashi)
[よせなべ, yosenabe] (n) (See 寄せ・2) pot of chicken or seafood, and vegetables in a dashi broth, usu. cooked at the table (traditionally a winter meal); seafood and vegetable stew or chowder
[きゃくしつがかり, kyakushitsugakari] (n) room clerk (hotel); steward (ship)
[おでん, oden] (n) (uk) oden (various ingredients, such as egg, daikon, or konnyaku stewed in soy-flavored dashi); (P)
[ごようにん, goyounin] (n) (hon) (See 用人・1) manager; steward; person next in rank to the chief retainer and in charge of general management and accounting in a samurai family (Edo period)
[じぶに, jibuni] (n) duck meat stew (dish from Ishikawa prefecture)
[にる, niru] (v1, vt) (See 茹でる・ゆでる) to boil; to simmer; to stew; to seethe; (P)
[にあい, niai] (n) (obsc) stew made from multiple ingredients
[にこみ, nikomi] (n) stew; hodgepodge
[にびたし, nibitashi] (n) type of stew, usu. fish or vegetables in a mild broth; fish grilled unseasoned and then simmered slowly in soy and mirin broth
[おもてだい, omotedai] (n) head steward (of an estate)
[いしかりなべ, ishikarinabe] (n) Ishikari stew; salmon stew; salmon and vegetable stew with miso and butter
[ちくぜんに, chikuzenni] (n) chicken stew with taro, carrot, burdock, etc.
[どて, dote] (n) (1) embankment; bank; (2) (abbr) (See どて焼き) beef sinew stewed in miso and mirin; (P)
[どてに, doteni] (n) beef sinew stewed in miso and mirin
[なべもの, nabemono] (n) stew; food cooked in a pot
[なんばんに, nanbanni] (n) (1) sauteed vegetables with fish or poultry made into a stew; (2) poultry or fish stew with chili peppers and Welsh onions mixed in
[にくジャガ, niku jaga] (n) meat and potato stew